Cinnamon Pickles (Rings)(Makes 4 Quarts, Big Mouth Jars) - cooking recipe

Ingredients

2 gal. large cucumbers
2 c. dehydrated lime
8 1/2 qt. cold water
1 c. vinegar
1 Tbsp. alum
1 small bottle red food coloring (1 oz.)
2 c. vinegar (white)
10 c. sugar
2 c. cold water
1 pkg. red hots
8 cinnamon sticks

Preparation

Peel and ream out seeds from cucumber rings (if making rings). Can slice or make sticks using medium cucumbers.
In large crock, mix lime into 8 1/2 quarts cold water.
Let stand 24 hours.
Drain and wash cucumbers.
Return to clean container and soak in cold water for 3 hours.
Drain.
Place in large enamel pan and cover with cold water.
Mix well vinegar, alum and food coloring.
Add to cucumbers and simmer for 2 hours.
Drain.
Make syrup (make 1/2 more to have enough) with vinegar, sugar and 2 cups cold water. Bring to a boil.
Then add red hots and cinnamon sticks.
Melt all candy.
Pour over cucumbers.
Next morning, pour syrup off and bring to a boil.
Pour back over cucumbers.
Second morning, repeat.
Third morning, pour syrup off and bring to a boil.
Place cucumbers in jars and cover with the syrup.
Seal, leaving the cinnamon sticks out.